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2 eggs
1 teaspoonful baking powder
wineglas~ful
Sherry
Yz
cupful water
1 tablespoonful sugar
pinch of salt.
49
Will make about 10 empanadas.
Sift flour with baking powder, salt
and sugar. Make a mound on the table
and form a well in the center into which
put eggs, lard and ·butter, stirring in
gradually the wine and the water. Knead
well. This should make a smooth, soft
dough. Let it rest in a cool place for
a couple of hours, then knead again-if
too stiff to roll out easily, add a little
more butter. Roll out into a thin sheet,
place a saucer upon it and cut all flround
in a circle. On this piece of pasi e put
a heaping tablespoonful of filling, fold
in two and seal by rolling together the
edges of the dough. Fry in hot deep
fat and drain on brown paper .
Filling:
Half a pound of any cold cook ed
meat: beef, veal, pork or chicken, run
through the meat chopper. Season with
a little chopped onion fried in butter, a
tomato or two, salt and p e ppe r, a few
olives, capers and raisins (called in